Large quantities of boondi can be fried and stored in air-tight containers. You can garnish curds with crispy boondi or soak the boondi in water for some time before using.
For Boondi:
- 3\4 cup basin (gram)
- 1-2 level tsp. bicarbonate of soda
- 1 tsp. salt
- 1\2 tsp. chili powder
- 1 cup water
- oil for frying
For Assembly:
- 1-2 level tsp. bicarbonate of soda
- 1 tsp. salt
- 1\2 tsp. chili powder
- 1 cup water
- oil for frying
For Assembly:
- 1 onion, thinly sliced
- 2 medium tomatoes, seeded and cut into small cubes
- 3 green chili, roughly chopped
- 2-3 medium sized boiled potatoes, cut into small cubes
- 1 tsp. salt
- 1 tsp. red chili
- 1 tsp. garam masala
For Yogurt Sauce:
- 500 g. plain yogurt
- 1\2 tsp. salt
- 1 clove garlic, crushed
Method
- 1\2 tsp. salt
- 1 clove garlic, crushed
Method
1. Sift the basin, bbicarbonate of soda, chili powder and salt into a bowl. Make a slight well in the centre, add 1\2 cup of water and beat well with a wooden spoon or electric beater. Add enough water a little at a time to make a batter the consistency of thick cream. (The batter should be thinner than pakora batter.) The mixing should be done as quickly and lightly as possible. Leave to rest for 15 minutes.
2. Heat oil in a karahi or deep fryer. Test the temperature by dropping a small amount of batter into the hot oil. It should rise to the top at once.
3. Pour batter in polythene bag and hold it like a piping bag, make about 3mm hole at the base. Pipe boondi into hot oil. Alternatively hold a perforated spoon over the hot oil. Pour the mixture little by little on the perforated spoon to make boondi. Fry to a golden colour, turning once or twice. Remove with a slotted spoon, drain on absorbent kitchen paper and then soak the boondi in plenty of warm water for few minutes. Press the boondi between the palms carefully to squeeze out the water.
Assembly:
4. Place the boondi, potatoes, tomatoes, green chilies and onions in a glass serving dish, Sprinkle salt, chili powder and garam masala over the boondi mixture and mix gently to coat the spices.
5. Whisk yogurt with 1\4 cup water, salt and garlic to make a smooth paste and pour evenly into the boondi mixture and stir gently.
6. Garnish with Chat Masala and Sweet Imli Chutney.
2. Heat oil in a karahi or deep fryer. Test the temperature by dropping a small amount of batter into the hot oil. It should rise to the top at once.
3. Pour batter in polythene bag and hold it like a piping bag, make about 3mm hole at the base. Pipe boondi into hot oil. Alternatively hold a perforated spoon over the hot oil. Pour the mixture little by little on the perforated spoon to make boondi. Fry to a golden colour, turning once or twice. Remove with a slotted spoon, drain on absorbent kitchen paper and then soak the boondi in plenty of warm water for few minutes. Press the boondi between the palms carefully to squeeze out the water.
Assembly:
4. Place the boondi, potatoes, tomatoes, green chilies and onions in a glass serving dish, Sprinkle salt, chili powder and garam masala over the boondi mixture and mix gently to coat the spices.
5. Whisk yogurt with 1\4 cup water, salt and garlic to make a smooth paste and pour evenly into the boondi mixture and stir gently.
6. Garnish with Chat Masala and Sweet Imli Chutney.
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